Country Crock Recipes

Tortilla Snack Pizzas

3 Tbsp. Shedd's Spread Country Crock® Calcium plus Vitamin D, divided

6 (6-in.) fajita size flour tortillas

1 small onion, finely chopped

1 can (16 oz.) cannellini or white kidney beans, rinsed and drained

1 bag (10 oz.) baby spinach leaves

3/4 cup Ragu® Old World Style® Pasta Sauce

1-1/2 cups shredded mozzarella cheese (about 6 oz.)

Preheat oven to 350°. Evenly spread 2 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D on one side of each tortilla. Bake on cookie sheet, spread side down, 5 minutes or until crisply toasted; cool slightly.

Meanwhile, melt remaining 1 tablespoon Spread in 12-inch skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in beans and continue cooking until heated through. Add spinach and cook 1 minute or until wilted.

Top Spread-side of each tortilla with about 2 tablespoons Ragu® Old World Style® Pasta Sauce. Evenly top with spinach mixture, then sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Nutrition Information per serving
Calories 310, Calories From Fat 110, Saturated Fat 5g, Trans Fat 0g, Total Fat 12g, Cholesterol 20mg, Sodium 810mg, Total Carbohydrates 36g, Sugars 3g, Dietary Fiber 7g, Protein 14g, Vitamin A 45%, Vitamin C 15%, Calcium 30%, Iron 20%